Bardolino Bolla 1952
The 1952 Bardolino from Casa Vinicola Fratelli Bolla is a red wine originating from the Veneto region in northeastern Italy. Bolla was founded in 1883 when Abele Bolla began bottling local wine in Soave, east of Verona. This marked the beginning of a merchant house that would eventually make the area's wines known worldwide, becoming a staple in the United States during the post-war era. Today, Bolla is part of Gruppo Italiano Vini, but the name remains closely tied to its legacy as an early ambassador for Northern Italian wines. The label proudly notes the estate's historical status as "Fornitori di Casa Savoja," purveyors to the Italian royal House of Savoy.
Veneto is one of Italy's most productive wine regions, stretching from the Alps to the Adriatic Sea, and is home to famous appellations such as Valpolicella and Soave. This specific wine comes from Bardolino, an area located along the eastern shore of Lake Garda in the province of Verona, covering the hills surrounding the village of the same name. The large body of water acts as a heat buffer, providing mild temperatures and a long growing season. The local soils consist primarily of moraine gravel, clay, and limestone left behind by Ice Age glacial deposits.
Bardolino wines are traditionally crafted from the same grape varieties as the neighboring Valpolicella, primarily relying on Corvina, alongside Rondinella, Molinara, and smaller amounts of other local varieties. The area is historically recognized for producing some of Italy's most accessible red wines. As stated on the original label, this 1952 vintage was produced and aged in the cellars of Bardolino, reflecting the traditional practices of the Casa Vinicola Fratelli Bolla estate.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Veneto
Veneto in north-eastern Italy is one of the country's most productive wine regions and home to world-famous wines. Here are made the fresh, sparkling Prosecco, the light white wines of Soave and, above all, Valpolicella. The area's signature is Amarone, a powerful red wine made from dried Corvina grapes. From the Alps to the Adriatic, the wines range from elegant sparkling to deep, concentrated reds.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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